Cabbage ...

This looks great:


From: http://roadfood.com/Reviews/Writeup.aspx?ReviewID=3167&RefID=3230

Any idea how to approximate this dish?

Have you looked in the Recipes & Cooking Techiques forum?

quote:

Originally posted by wheregreggeats.com

This looks great:


From: http://roadfood.com/Reviews/Writeup.aspx?ReviewID=3167&RefID=3230

Any idea how to approximate this dish?

I was thinking the same thing.....

Some possibilities:

http://allrecipes.com/Recipe/Stewed-Cabbage/Detail.aspx

http://orangette.blogspot.com/2006/01/tender-is-cabbage.html

http://www.foodnetwork.com/recipes/emeril-lagasse/braised-cabbage-recipe/index.html

quote:

Originally posted by MiamiDon

Have you looked in the Recipes & Cooking Techiques forum?

I looked. Nothing there.

It would appear from the writeup that goes with that photo that the dish is Smothered Cabbage. Here's the first recipe I found for smothered cabbage:

PAM'S SMOTHERED CABBAGE

2 heads of cabbage
2 onions, chopped
1 clove of garlic, chopped
1 lb. smoked ham, cut in chunks
1 stick butter
2 bell peppers, chopped
1 pillow

Saute onion, garlic and bell pepper in butter. Remove all stuffing from pillow and replace with sauteed seasonings. Set aside. Wash heads of cabbage using warm water and a mild shampoo. Dry thoroughly using a blow dryer and diffuser. Place cabbage heads on a soft surface. Cover the cabbage heads with the pillow and press firmly until cabbage is completely smothered.
(You will know they are smothered when they stop screaming). Remove pillow, limp cabbage heads and throw them into a pot of boiling water, seasoned with ham chunks. Empty the contents of the pillow in the water also and cook for a few hours.

Here's another: SMOTHERED CABBAGE
Hands-on time: 30 minutes
Time to table: 90 minutes
Serves 4 for every-day servings, 8 in small servings for a large meal like Thanksgiving

1/4 pound pancetta (or proscuitto or bacon) finely chopped (I used 10 thin-thin slices, not even close to 4 ounces, it was plenty)
1 onion, chopped fine
1 tablespoon minced garlic
1 teaspoon fresh rosemary, chopped fine (1 teaspoon dried rosemary, bruised and broken into bits with a mortar and pestle, worked great)
0 - 2 tablespoons olive oil
1 pound savoy cabbage
Salt & pepper
3/4 cup white wine

In a large skillet or Dutch oven heat the pancetta or bacon on MEDIUM. Add the onion, garlic and rosemary as they're prepped. "Sweat" the onions, cooking at a low temperature but not allowing to brown, for about 10 minutes, stirring occasionally, adjusting temperature to make sure not to brown. Depending on the fattiness of the pancetta or bacon, you may need to add 1 - 2 tablespoons of olive oil.

Meanwhile, prep the savoy cabbage. (To prep, remove the leaves from the core and wash well. Cut the thick stem out and discard. Pile up three or four leaves and then fold over to create a pile six or eight layers thick. Cut thin slices, cross-wise. The cabbage will keep its structure so make sure that the pieces end up bite-size.) Add the cabbage and stir well to coat with other ingredients. Season with salt and pepper. Add wine and bring to a boil, cover and let cook at a slow simmer for an hour. Taste and adjust seasonings.

NUTRITION ESTIMATE
Four servings, Per Serving: 144 Cal (44% from Fat, 25% from Protein, 31% from Carb); 9 g Protein; 7 g Tot Fat; 2 g Sat Fat; 11 g Carb; 3 g Fiber; NetCarb8; 68 mg Calcium; 1 mg Iron; 590 mg Sodium; 6 mg Cholesterol; Weight Watchers 2 points

Eight servings, Per Serving: 72 Cal (44% from Fat, 25% from Protein, 31% from Carb); 4 g Protein; 3 g Tot Fat; 1 g Sat Fat; 6 g Carb; 2 g Fiber; NetCarb4; 34 mg Calcium; 0 mg Iron; 295 mg Sodium; 3 mg Cholesterol; Weight Watchers 1 point

I love cabbage, in all it's glorious forms

Slaw

Kraut

Steamed, braised, stewed

in a cabbage casserole, with cheese and breadcrumbs

as part of any chinese stirfry cooking

kim chee, I'm still getting used to

as part of the polish national dish, bigos (can't wait for cooler weather for another pot of that

southern smothered, like in this thread

and cabbage is good for you,too, although the pork fat it's often cooked with might not be.

Thanks, Michael, both recipes look good. The second one looks more humane, though....

Mr. Hoffman!

What size pillow would I need?

Usually, when suffocating a head of cabbage the pros use a pillow that is at least 24X24 inches. You would need a larger pillow if suffocating two cabbages at a time.

quote:

Originally posted by stlouisguy

I love cabbage, in all it's glorious forms

Slaw

Kraut

Steamed, braised, stewed

in a cabbage casserole, with cheese and breadcrumbs

as part of any chinese stirfry cooking

kim chee, I'm still getting used to

as part of the polish national dish, bigos (can't wait for cooler weather for another pot of that

southern smothered, like in this thread

and cabbage is good for you,too, although the pork fat it's often cooked with might not be.

YEAH... what he said.
Greg, I thought the same thing when I saw the home page photo!
I almost made a thread, then saw yours...

The secret is Bacon Grease, Chicken Broth and slow cooking.

From looking at it:
Cabbage
Onions
Tomato paste, sugar. You could use tomato juice. Oil, I would use butter. Bacon grease better, I think I see bits of bacon.

Spice could be dill weed or thyme.
Does not look like caraway.
Pepper. Salt.

I would add a splash or two of cider vinegar.
Smother it up!

Side of mashed potatoes, yum yum....

I just shred or chop a head of cabbage, layer it with a lb. of cooked ground beef, some onions, green peppers then pour a can of V8 over it... Let it cook until done (in the oven). Pure heaven to me.
Edit: you can also add some chopped tomatoes or mushrooms to the mix if you want. Too many variables here..

quote:

Originally posted by UncleVic

I just shred or chop a head of cabbage, layer it with a lb. of cooked ground beef, some onions, green peppers then pour a can of V8 over it... Let it cook until done (in the oven). Pure heaven to me.
Edit: you can also add some chopped tomatoes or mushrooms to the mix if you want. Too many variables here..

Just gave me an idea Vic.... Almost sounds like runza mix to me, only with peppers & V-8..... Heh heh heh.....

quote:

Originally posted by roossy90

quote:

Originally posted by UncleVic

I just shred or chop a head of cabbage, layer it with a lb. of cooked ground beef, some onions, green peppers then pour a can of V8 over it... Let it cook until done (in the oven). Pure heaven to me.
Edit: you can also add some chopped tomatoes or mushrooms to the mix if you want. Too many variables here..

Just gave me an idea Vic.... Almost sounds like runza mix to me, only with peppers & V-8..... Heh heh heh.....

Hell, I would say that is another challenge to do what you do best, Roosy!

I have to admit, I was taken by that picture of the cabbage, and, also wondered what elevated it to it's ethereal heights. YUMM and it JUST LOOKS TOO GOOD for words.

Mr. Hoffman,

I am really appreciating the recipes you posted. Thank you. There is nothing so soul-satisfying as good/great cooked cabbage recipe.

Wishing you "happy eating memories" with you, and those you love.

Thanks,
MG aka Donna